By Brazil Restaurant Review

: Since 1991, this churrascaria has been feeding South Bay denizens mass quantities of traditional Brazilian food. The walls are lined with colorful paintings, and equally vibrant Brazilian music fills the air. There’s a fully loaded salad bar and hot buffet, highlighted by tiny but dense cheese rolls, salty collard greens and beef Stroganoff, plus the weekend-only feijoada --- a hearty black bean stew studded with meat. While the buffet is a welcome distraction, charcoal-grilled meats are the real draw. At weekday lunch, five available meats are served tableside: juicy chicken thigh, Polish-style pork sausage, pork loin marinated in passion fruit, skirt steak and tri-tip. At night and on weekends, additional meats include garlic beef, marinated lamb leg and picanha --- juicy, salt-crusted sirloin of beef. Each table holds a bi-colored wood peg: green signals more meat, while red means that you have reached your limit. Opt for wines from Brazil and, better still, its national cocktail, the caipirinha. Tropical juices in flavors like guava and cashew fruit are available, too. If you have room for dessert, there’s acai fruit ice cream with crunchy granola and coconut flan.